Ingredients
Scale
- 1 cup water
- 1/2 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Oil for frying (peanut, canola, or vegetable)
- 1/2 cup granulated sugar (for cinnamon sugar coating)
- 2 teaspoons cinnamon
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar (for cream cheese dip)
- 1/4 cup light brown sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract (for cream cheese dip)
- 2 teaspoons cinnamon (for cream cheese dip)
- 2–3 tablespoons pumpkin purée (to taste for cream cheese dip)
Instructions
- Prepare the cream cheese dip by beating softened cream cheese, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, and pumpkin puree until smooth; set aside.
- Create the cinnamon sugar mixture by tossing together granulated sugar and cinnamon in a small bowl.
- For the churro dough, whisk together water, pumpkin puree, vegetable oil, and vanilla extract in a large bowl. Fold in flour, sugar, pumpkin pie spice, and salt until combined. Transfer the dough to a piping bag fitted with a star tip.
- Heat oil to 375°F in a deep fryer or skillet. Pipe strips of dough into the hot oil and fry until golden brown (about 2 minutes per side). Drain on paper towels and toss in cinnamon sugar while still warm.
- Serve with cream cheese dip or salted caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fall Dessert
Nutrition
- Serving Size: 2 churros (approx. 50g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg